不同杀青工艺对山楂叶茶品质的影响  

Effects of Different Fixation Methods on Quality of Hawthorn Leaves Tea

作　　者：刘春杏[1] 李坤[1] 朱传合[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品科学技术学报》2017年第2期70-79,共10页Journal of Food Science and Technology

基　　金：国家级星火计划重点项目(S2014C600122);山东省高等学校科技计划项目(J14LF11)

摘　　要：以理化成分、感官评价及香气成分为指标,研究了微波杀青、蒸汽杀青、烫漂杀青及炒青等不同杀青处理对山楂叶茶品质的影响。结果表明,微波杀青的山楂叶茶的外形、滋味、汤色、叶底均表现较好,感官审评分数达92.9;蛋白质、黄酮和水浸出物含量最高,分别是0.56%,5.67%,28.57%。山楂茶叶主要香气成分有芳樟醇、D-柠檬烯、β-月桂烯、反-4,8-二甲基-1,3,7-壬三烯、正戊醛、天竺癸醛。The effects of microwave fixation, steaming, blanching of fixing and stir fixation on the quali-ties of hawthorn leaves tea were investigated based on the contents of nutritional, functional components, sensory quality and aroma components. T he results indicated that the shape, flavour, colour, and leaf bottom of hawthorn leaves tea by microwave heating were better, and the sensory evaluation scores was 92. 9. The main biochemical compositions of protein, flavonoids, and water extract were 0 . 5 6 %,5. 67% , and 28. 57%. T he main aroma compounds of hawthorn leaves tea were linalool, D - limonene,β- myrcene, （ E ）-4,8-dimethylnona-1 ,3 ,7-triene, n - valeraldehyde, and nonanal.

关 键 词：山楂叶茶 杀青 香气成分 感官品质 

分 类 号：TS272.4[农业科学—茶叶生产加工]